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ladle full of shrimp and broth in instant pot
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Instant Pot Gumbo

Traditional gumbo might be a lot of work, but this Instant Pot Gumbo is easy and tasty and so quick to make you can have it any time you get the craving!  Less than 10 ingredients and done in minutes!




Course Main Course
Cuisine American, Cajun
Prep Time 15 minutes
Cook Time 15 minutes
10 minutes
Total Time 40 minutes
Servings 4
Calories 172kcal

Equipment

  • 6 quart Instant Pot

Ingredients

  • 8 oz boneless skinless chicken thighs chopped
  • 8 baby carrots chopped
  • 2 celery stalks chopped
  • 1/2 small sweet onion chopped
  • 2 teaspoons jarred minced garlic
  • 2 tablespoons small tapioca pearls
  • 2 teaspoons cajun seasoning blend
  • 2 cups chicken broth
  • 8 oz small shrimp peeled deveined and tail-off (thawed)

Instructions

  • Add all ingredients except shrimp to pressure cooker
  • Add lid, seal and set to manual high pressure for 10 minutes
  • Allow a 10 minute natural pressure release then release remaining pressure
  • Turn pot to saute and once it comes to a simmer add shrimp
  • Simmer 5 minutes or until shrimp is cooked through
  • Serve with rice or as desired

Notes

  • Optional:  thicken soup by adding a paste of flour/water or cornstarch/water to the pot when you add shrimp. Let simmer until thickened
  • Add more seasoning or some chopped andouille sausage for spicier gumbo
To meal prep:
  • Add all ingredients except shrimp to a freezer safe container or zipper bag, store in fridge up to 3 days / freezer up to 3 months.
  • If cooking from frozen add 5 extra minutes of cook time + an add'l 1/4 C. water
  • Continue with recipe as written after pressure cooking is complete

Nutrition

Calories: 172kcal | Carbohydrates: 10g | Protein: 24g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 197mg | Sodium: 954mg | Potassium: 421mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3354IU | Vitamin C: 13mg | Calcium: 115mg | Iron: 2mg